This is the perfect time of year to show you one of my very special Salmon recipes. One advantage of living on the West Coast is the availability of incredibly delicious varieties of Salmon. Definitely the most special are the Copper River Sockeye Salmon from Alaska. Smaller than most Salmon and not nearly as fatty, the flavor is truly amazing with a firm but tender texture. This fish deserves special treatment that enhances the flavor but does not overpower it. I’m sure you’ll be happy with this one. I know Sparky and I love slow cooked Salmon grilled over indirect heat using a Alder wood chip “smoke bomb!” And believe me, nothing could be easier.
Many people enjoy eating fish on Fridays during Lent, but then again, we enjoy fish any day of the week any time of the year! Salmon is one of our favorites. You may not have ready access to Copper River Salmon, but ask at your fish market for a very good quality of Salmon. Whatever you do, don’t buy the least expensive. I made that mistake once. Believe me, it is better to have a smaller portion of excellent Salmon than it is to have a larger portion of not so good Salmon.
Ready? Let’s build us some Smokey Brown Sugar Glazed Salmon! Remember, the only trick here is grill it low and slow over indirect heat.
A covered grill is essential. Charcoal is preferred but propane will work in a pinch. You just loose some some of the flavor. This takes only minutes to prepare so go ahead and start your coals and remember you want a small fire.
To make a “Smoke Bomb” Sparky takes about 1/2 cup of Alderwood chips and sets them in a square of Aluminum Foil. Draw the edges towards the center making it into a bowl shape with a small opening at the top. Then simply set the “bomb” on top of your glowing coals. They will start to slowly burn and give off smoke. Clever, huh?